If you want to do this, I suggest signing up with Paypal. I've used it for about 10 years now, and it's been hassle-free. Local payments, long-distance payments, no problem. A buddy in Belgium contracted me for some embroidery digitizing- paid through Paypal, had the money in my bank account within 24 hours. It's actually more of an international online bank - you can get a debit card, invest your balance in short-term yields, the works.

If you want to do this, I suggest signing up with Paypal. I've used it for about 10 years now, and it's been hassle-free. Local payments, long-distance payments, no problem. A buddy in Belgium contracted me for some embroidery digitizing- paid through Paypal, had the money in my bank account within 24 hours. It's actually more of an international online bank - you can get a debit card, invest your balance in short-term yields, the works.

I have had Grande many times, but not Bacio cheese. In your opinion, which cheese tastes better? Is there a big difference in taste with the Buffalo milk added to the Bacio cheese. Thank you

TomNPSI would love to hear comments from anyone else that has tried the two cheeses. I am looking for Flavor.

I tried bacio again and could not detect any flavor of buffalo milk. as far as mozzarella goes, its definitely not bad. It tastes better than many, but not as good as some. Grande is also not the most flavorful, but it has a better resistance to burning at high temps. I think between the two I would choose grande, but oven temp has such a big effect on cheese flavor. I tend to bake with a 700ish floor temp when im using aged cheeses like this, and if you are running 550 you might have a different opinion.

If you want to do this, I suggest signing up with Paypal. I've used it for about 10 years now, and it's been hassle-free. Local payments, long-distance payments, no problem. A buddy in Belgium contracted me for some embroidery digitizing- paid through Paypal, had the money in my bank account within 24 hours. It's actually more of an international online bank - you can get a debit card, invest your balance in short-term yields, the works.

Is this the same type of account that I hear of people getting Deep discounts on their shipping needs...do you need to do X amount of business with them to get realistice prices'

You are seeing Bacio in places because Roma aka Performance Food Group had a "break up" with Grande. So if you are a PFG customer, Grande is no longer available...they are pushing Bacio. I don't know the back story, but I'm guessing it's business...ie $$$.

My understanding is that Grande wanted PFG to carry them exclusively; when PFG refused, Grande bolted. Not sure who has them now.

I did a shoot out at a pizzeria with bacio and grande today. This was a fairly hot oven... 650 on the floor. Bacio definitely tasted better, but burned sooner. A few of the employees were used as taste testers, and even with the extra browning everyone choose bacio. I think in a normal 550 degree oven bacio would be the cheese to get. Something has changed since the first time I tried this cheese. Its tasting better than it did when it first came out. Watch out grande

I did a shoot out at a pizzeria with bacio and grande today. This was a fairly hot oven... 650 on the floor. Bacio definitely tasted better, but burned sooner. A few of the employees were used as taste testers, and even with the extra browning everyone choose bacio. I think in a normal 550 degree oven bacio would be the cheese to get. Something has changed since the first time I tried this cheese. Its tasting better than it did when it first came out. Watch out grande

I am curious to know the price comparrion results? Can you post them for us? I am aware that different parts of the country will have different pricing, but I still want to see them. Thanks!

"Sometimes we wait to see how it develops unless we are certain the post is from a shill. If the poster is a shill, he/she will quickly learn that the members here are not fools and that their post can do more harm than good. Although some other moderator may delete this thread, I think there is nice form of wild-west justice to this exchange, leaving this thread here as a warning to others who might be tempted to mislead or manipulate the membership."

Where the marketing guy who started this thread screwed up is that he thought this was a pizza INDUSTRY website, rather than a ENTHUSIASTS website. We attempt to clone pizzas here. As for wild west justice, maybe we can figure out who is making, slicing, and wrapping Bacio cheese for Performance Food Group. You see, there is no bricks and mortar cheese factory with a USDA plant number on it issued to Bacio Cheese Company. I am noticing that several of the really large foodservice companies are developing over-the-top marketing strategies whose only purpose can be to "mislead or manipulate" restaurant owners and customers.

I first ran across this a year ago when a little old lady I know asked me where she could buy Rituals brand tea, supposedly turned out by the Rituals Coffee Company. Turns out it is a house brand of US Foodservice. They don't sell cash-and-carry. For some time now, I have been compiling a list of all known California cheese (particularly mozzarella) makers, trying to figure out where Shakey's is getting their cheese from. Bacio's website says their cheese is made in California's San Joaquin Valley. But I could not determine where the plant was. No D&B report is available for Bacio Cheese Company. All signs point to Performance Food Group/Vistar/Roma Foods. They don't sell cash-and-carry either. So they are fair game for amateur pizza makers!

Performance does run a slice and wrap cheese plant in Rice, Minnesota. But I strongly suspect Performance is merely buying pizza cheese from some of the biggest players in the San Joaquin Valley, such as Dairy Farmers of America, Lactalis/Mozzarella Fresca/Galbani, Leprino Foods, and Saputo. They don't seem to be content slapping just their house brand label on it anymore. Now they have to come up with fantasies of some artisan cheesemaking operation. For the mom-and-pop pizzeria owner who likes to buy quality products, he might not want to buy a brand he associates with cheap or house brand cheese. However, he might take a chance with the "Bacio Cheese Company". The other thing Bacio does not specify is the percentage of buffalo milk in their cheese. So now the ESL pizzeria owner may tell customers his pizza cheese "is made with buffalo milk". Of course, we here all know the majority of the milk came from a cow.

So, maybe we can figure out who the real manufacturer(s) of Bacio cheese is/are.

While Hobbs might be easily able to walk in off the street in Winston-Salem, NC and buy some, the rest of us are not so lucky. So reviews are helpful to us in deciding if it is worth it to jump over hoops to buy some.

The marketing of Bacio cheese, which includes contests and offers of samples of cheese to operators, is way over the top. But I guess they don't want pizzeria owners knowing they get their cheese from the same firm that Pizza Slut and Domihoes down the street get theirs from.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.